Open-Faced Salmon BLTs

Open-Faced Salmon BLTs Recipe
Oxmoor House
Prep: 5 minutes; Cook: 10 minutes

Fresh salmon and a tangy dill spread dress up the conventional BLT. You'll need a knife and fork to handle this hearty sandwich. To save time, toast the bread slices while the fish cooks.


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4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 331
Caloriesfromfat 0.0 %
Fat 15.6 g
Satfat 3 g
Monofat 4.8 g
Polyfat 5.7 g
Protein 24.9 g
Carbohydrate 21.4 g
Fiber 1.3 g
Cholesterol 55 mg
Iron 1.7 mg
Sodium 505 mg
Calcium 31 mg


8 slices precooked hickory-smoked bacon (such as Jimmy Dean)
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
1/4 cup light mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh dill
4 (1-ounce) slices diagonally cut French bread, toasted
4 green leaf lettuce leaves
4 slices tomato, cut in half


1. Preheat broiler.

2. Microwave bacon slices according to package directions; set aside.

3. While bacon cooks, sprinkle fish with 1/8 teaspoon pepper. Place fish, skin sides down, on a broiler pan coated with cooking spray. Broil 10 to 13 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.

4. While fish cooks, combine mayonnaise, lemon juice, dill, and remaining 1/8 teaspoon pepper. Spread 1 tablespoon dill mayonnaise on each French bread slice; top with 1 lettuce leaf, 2 tomato halves, 2 slices bacon, and one-fourth of salmon chunks. Drizzle remaining dill mayonnaise evenly over each sandwich.

Serve with: Tomato and Cucumber Salad


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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March 2010
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